Peel the carrots. Slice the carrots on the diagonal about 1 1/2-inch (4cm) thick (you cut them as you like, into small chunks or into slices, I just think these diagonal slices make for a nicer presentation). Make sure the carrot pieces are of even thickness so they cook evenly. Cut very thick slices in half lengthwise.
Add the carrots into a medium/large pan and pour boiling water over them (just until they are covered). Bring to a boil, cover the pan and cook them until tender, about 8-10 minutes (the cooking time will depend on the thickness of carrots).
When the carrots are fork-tender drain them. Wipe the pan with a dry paper towel.
Melt butter in the pan, add garlic and cook over medium-low heat for about 30 seconds or until fragrant.
Add all the other ingredients and cooked carrots.
Cook the carrots over medium-high heat, stirring from time to time, until the liquid is evaporated, the glaze is thickened and coats the carrots.
Season the carrots with salt and pepper, sprinkle with chopped parsley.